3 lean bacon rashers
100 g peas
1 large avocado , cut into small chunks
100 g roasted chicken, cut into small slices
1 celery heart, stalks removed, thinly sliced
2 tsp chopped tarragon
5 spring onions , thinly sliced
2 tbsp extra-virgin olive oil
2 tbsp white balsamic or white wine vinegar
1 tbsp Dijon mustard
pinch of sugar
Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crispy – how crispy is up to how you like it. Remove and drain on kitchen paper. Put the chicken pieces into the same pan and heat them through in the bacon fat that’s left in the pan.
To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 45 secs. Drain, and set aside. Put the avocado, chicken, celery slices, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine. Serve this as it is or you can also add some boiled new potatoes on the side of you like.